Never underestimate simple dishes! Spaghetti All’Amatriciana is a traditional dish in Italy and is often served with Bucatini, a maccaroni-like pasta. Off course you can use any type of pasta you have at home. For this vegan version, we cut off one of the main ingredients, which is bacon. We therefor use smoked tofu, with an extra dash of liquid smoke. We’ve added this before, but just in case that you don’t know what this is: Liquid smoke is basically just smoke flavor, that gives tofu oder even veggies are more meat-like taste. If you’re into this, you can find vegan liquid smoke easily online. Don’t be deterred because of its price (around 6-10 Euro) – since you’ll only need a few drops of it, you’ll have it for a long, long time. But of course this is optional and the dish will also taste delightful without it.
Vegan Baked Rigatoni All'Amatriciana
- 300 g (10.6 oz) Rigatoni
- 1 package smoked tofu
- 1 onion
- 2 cloves garlic
- 1 chili pepper
- 700 g (24.7 oz) tomatoes
- 1 can chopped tomatoes
- 10 drops liquid smoke
- 1/2 bunch fresh basil
- olive oil
- vegan parmesan cheese (recipe on the blog)
- In a large pot, bring water to boil and salt slightly. Cook rigatoni according to package, but turn them off once they are right before al dente.
- In the meantime, peel and finely chop onion and garlic. Cut smoked tofu in dices. Finally chop chili pepper, but don’t use seeds.
- In a cast-iron pan, heat up some oil and sear smoked tofu about 5 minutes. Add liquid smoke, and afterwards onion, garlic and chili peppers. Keep roasting for 2-3 more minutes.
- Cut tomatoes in quarters and add them to the pan, together with canned chopped tomates. Season with salt and pepper and keep simmering for 5 minutes.
- Skim a cup of pasta cooking water, then pour off all remaining water. Directly transfer pasta to the pan and mix together. Add some cooking water in order to keep the sauce creamy.
- Optional, sprinkle 3-4 tbsp vegan parmesan on top and roast in the oven for 15 minutes at 180°C/355°F.
- Serve with roughly chopped fresh basil.
If you don’t have a cast-iron pan at home, simply use a normal pan and transfer pasta and sauce to an oven-safe baking dish.
- 100 g (3.5 oz) raw cashews (natural)
- 50 g (1.7 oz) chopped almonds
- 3 tbsp nutritional yeast
- 1 tsp sea salt
- 0.5 tsp garlic powder
- Throw all the ingredients in a food processor and let's mix until everything transformed into a parmesan-friendly texture. Don't be afraid of some bigger pieces of almonds or cashews, that just makes your parmesan a bit crunchy.
- Yay, and that's it! Seal it airtight and just sprinkle it on your pasta dishes or mix it into your pesto.